Southwest Chicken Crunch Salad
Serves: 4
Prep Time: 40 minutes
Cook Time: 15 minutes
Ingredients
Crispy Tortilla Strips:
2 corn tortillas (5 inches), cut into 1/4-inch strips
1 tbsp olive oil
2 tsp Newman’s Own® Mild Taco Seasoning
Grilled Chicken:
1 lb boneless skinless chicken breasts
2 tbsp Newman’s Own® Southwest Ranch Dressing
1 tbsp olive oil
1 tbsp lime juice
2 tsp Newman’s Own® Mild Taco Seasoning
Salad:
4 cups spring mix
4 cups chopped romaine lettuce
1 avocado, halved, pitted, peeled and diced
1 cup rinsed drained canned black beans
1/2 cup cooked frozen corn
1/2 red bell pepper, thinly sliced
1/4 red onion, thinly sliced
1/2 cup Newman’s Own® Mild Taco Seasoning
1/4 cup finely chopped fresh cilantro
Directions
Crispy Tortilla Strips: Preheat oven to 375°F.
In medium bowl, toss tortilla strips with oil and Mild Taco Seasoning. Arrange on large parchment paper–lined baking sheet.
Bake for 8 to 10 minutes, flipping halfway through baking until lightly golden and crisp. Let cool completely.
Grilled Chicken: Meanwhile, in medium bowl, toss chicken with Southwest Ranch Dressing, oil, lime juice and Mild Taco Seasoning. Let marinate for 10 to 15 minutes.
Meanwhile, preheat grill to medium-high heat; grease grates well.
Grill chicken, flipping once, for 10 to 14 minutes or until grilled marked, cooked through and instant-read thermometer registers 165˚F when inserted into thickest part of chicken. Let rest for 5 minutes before slicing.
Salad: In large bowl, toss together spring mix and romaine. Divide among 4 bowls. Top with avocado, black beans, corn, red pepper and onion. Drizzle with Southwest Ranch Dressing. Top with chicken and crispy tortilla strips. Garnish with cilantro.
Tip: For grain bowls, substitute greens with your favorite grain. Try quinoa, farro, brown rice or a medley!
Products used in this recipe
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